The addition of low-fat dairy products is appropriate for this patient with gout. Low-fat dairy products have been shown to decrease the risk of gout flares both through uricosuric and anti-inflammatory properties. He should also be advised to reduce intake of high-fructose beverages such as soft drinks because they are associated with gout flares due to metabolic pathways utilized in the metabolism of fructose, which lead to increased uric acid generation. Obesity is also a risk factor for gout and should be addressed as needed.

Some leafy green vegetables are high in purines, the nucleic acid component that is metabolized to uric acid. Thus, a recommendation to increase leafy greens as a dietary approach to gout treatment would be incorrect. However, intake of leafy green vegetables has not been shown to increase the risk of flares in population-based studies.

Alcohol is a well-established trigger for gout, probably due to several mechanisms, including uric acid production and kidney urate handling. Although wine has been found less likely to trigger gout flares than beer, alcohol consumption of any sort will increase the risk of flares overall.

Shellfish have long been established as a food that is likely to trigger a gout flare due to the high purine load and should therefore be restricted in this patient's diet.